Bulgur pilaf (Burghol mufalfal ma’al joz)
December 30, 2013 • Category: Main Dish
This bulgur pilaf is a Turkish recipe from Sima Othman Yassine’s Al tabekh al-terkey. It is light, easy, versatile; this version caught my eye because I had all of the required ingredients waiting to be used: Walnuts, green pepper, raisins and (white) coarse bulgur.
One important point to note is bulgur has more protein and more fiber than brown rice; in case these things are noteworthy to you. I like the taste of bulgur better anyway.
INGREDIENTS: 4 servings (as a side dish), adapted
- 1 onion chopped fine
- 1/4 cup veg oil
- 2 cups water
- 1 cup bulgur #3 or #4 (coarse)
- 1/2 tsp cinnamon
- 1/2 cup walnuts coarsely chopped
- 1/4 cup golden raisins
- salt, to taste
- 1 chopped green pepper
1. In a deep skillet over medium heat, pour the oil and fry the onions till golden; add the peppers and fry for a couple of minutes; add the bulgur and fry till the grains are coated in oil; add the water, spices, raisins and walnuts and bring to a simmer; cook the mixture for 25 minutes or so. Serve.
Comments
4 Comments • Comments Feed
Rosa says:
A wonderful pilaf. Great flavors.
Cheers,
Rosa
On December 30, 2013 at 5:23 am
Ivy says:
Love bulgur pilaf. Wishing you a Happy New Year!
On December 31, 2013 at 12:02 am
Belinda @zomppa says:
Such a fan of this! Simple, lovely.
On December 31, 2013 at 12:55 am
Oui, Chef says:
This looks gorgeous, can’t wait to make it. Walnuts and raisins….Delicious!
On January 4, 2014 at 1:29 pm